Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
998
Calories
20g
Protein
26g
Fat
171g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups cooked brown rice
- 1 1/2 cups fresh peach chunks*
- 1/2 cup firmly packed brown sugar, divided
- 1/2 cup whole wheat or all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 tablespoons butter or margarine
- 1/3 cup toasted slivered almonds
- Whipped cream or ice cream (optional)
- =
Directions
1
Combine rice, peach chunks and 1/4 cup sugar in buttered shallow 1-1/2-quart baking dish.
2
Combine flour, remaining 1/4 cup sugar and spices in small bowl; cut in butter until mixture is crumbly.
3
Sprinkle flour mixture over rice; sprinkle nuts on top. Bake at 350 degrees 15 to 20 minutes. Serve warm with whipped cream or ice cream, if desired.
Recipe sourced from
fandom